So, after making the Key Lime Coconut Blondies and the Key Lime Cookies, I still had leftover key lime juice... so I decided to make some Key Lime Pie :) In case you missed my previous posts, and were wondering how many limes you'd need to buy in order to get 1/2 cup juice, I was able to get approximately 1-1/8 cup juice out of a 1 lb. bag of key limes.
When I was making the Key Lime Cookies, I went ahead and juiced all of the limes for future use. So of course by now I had long thrown out the key lime rinds, so I just used the zest of regular Persian limes that I had on hand. I was able to get approximately 1 teaspoon of zest per lime. It would definitely be very time consuming to try to get 1 tablespoon of zest from tiny key limes!
This recipe also includes a basic graham cracker crust that is so good! I have used it for many recipes and don't ever see the need to use a store bought graham cracker crust again :)
Funny story -- one of my co-workers has the cutest little 4 month old kitten. Every time I see the little kitten, I threaten to take her home with me because she's so adorable/playful. Well, after having a slice of this key lime pie today, he told me that I could have his kitten if I would give him the rest of this pie! :) Of course he was just joking, but I thought it was a nice compliment!
Key Lime Pie
from Martha Stewart
1-1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled (I used 5 tbsp)
3 tablespoons sugar (I used 1/4 cup)
1 can (14 ounces) can sweetened condensed milk (I used fat free and could not notice a difference)
4 large egg yolks
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated key-lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled (I used 1 cup and it was plenty)
2 tablespoons sugar
Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, key-lime juice, and zest. Pour into the prepared, cooled crust.
Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.